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Home Recipes Course Desserts Cookies
P Paleo GF Gluten-Free DF Dairy-Free V Vegan

Grain-Free No-Bake Cookies

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Posted:8/28/20
Updated:8/31/20

These vegan Grain-Free No-Bake Cookies are healthier take on a classic cookie, made with a mix of nuts and seeds for a gluten-free, paleo-friendly treat! Healthy fats, low sugar.

chocolate cookies on parchment paper pinterest graphic

In case you’re looking for a healthy no bake cookie recipe, this paleo friendly version needs to be on your list!

three cooks on a small white lace surrounded by cookies and nuts

Ingredients for Paleo No Bake Cookies

We’re using a mix of nuts and seeds to keep this grain free no bake cookie recipe gluten free and paleo friendly.

  • sliced almonds
  • sunflower seeds
  • pumpkin seeds
  • shredded coconut
  • natural nut/seed butter of choice (i.e. almond butter, cashew butter or even coconut butter works here.)
  • brown rice syrup (Honey for paleo. I haven’t tested maple syrup here but it could work!)
  • coconut oil
  • vanilla
  • dairy-free chocolate chips
  • cacao powder (or unsweetened cocoa)
ingredients laid out on wire racks tis parchment paper - oats, nut butter, seeds, chocolate chips, coconut

How To Make Healthy No Bake Cookies

This recipe is quick and easy to make – ready in about 30 minutes!

Grind Nuts & Seeds

First you’ll grind down the nuts and seeds together to create a coarse meal – it’s okay if some nuts or seeds are whole.

Warm Nut Butter & Brown Rice Syrup

After you grind down the nuts and seeds, you then heat and stir the rest of the ingredients together –nut butter, brown rice syrup/honey, coconut oil, vanilla, chocolate chips, cacao–on the stove in a medium saucepan.

Oats, seeds and notes in a blender up, then being stirred in a sauce pan

Combine together

After those ingredients are combined well you then add your nut/seed meal, and stir until everything comes together.

Scoop & Chill

All that’s left is to scoop your cookies and chill.

I used my medium cookie scoop to drop the mixture onto the baking sheet, but you can also use a tablespoon and round into balls then flatten.

This batch of no bake cookies makes about 14 cookies, but you could also get roughly two dozen if you make the cookies closer to a tablespoon size.

chocolate cookies cooling on parchment paper

The best thing about these cookies? They’re a satisfying, healthy dessert-like snack, loaded with good-for-you fats.

Plus the cacao powder gives you a boost of antioxidants, which is always a good thing.

If you make this recipe, be sure to leave a comment and review below. I love hearing from you and it helps others learn more about the recipe too! Xx Ashley

★★★★★

5 from 2 reviews

How to Make…

Grain-Free No-Bake Cookies

These vegan Grain-Free No-Bake Cookies are healthier take on a classic cookie, made with a mix of nuts and seeds for a gluten-free, paleo-friendly treat! Healthy fats, low sugar.

  • Prep Time: 20 mins
  • Total Time: 20 mins
  • Diet: Gluten Free
  • Yield: 14–18 cookies 1x
  • Scale:
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Ingredients

  • 1/2 cup sliced almonds
  • 1/4 cup raw pumpkin seeds (pepitas)
  • 1/4 cup raw sunflower seeds
  • 1/4 cup unsweetened shredded coconut
  • 1/2 cup natural nut or seed butter
  • 1/4 cup brown rice syrup (honey for paleo)
  • 1 TBS coconut oil
  • 2 tsp vanilla extract
  • 1/4 cup dairy-free chocolate chips
  • 1/4 cup cacao powder (or unsweetened cocoa)

Instructions

  1. Line a medium baking sheet with parchment paper, set aside.
  2. In a small blender or food processor, pulse together all nuts and seeds until broken down into a coarse meal, being careful not to pulse too long–some seed and nuts can remain whole–set aside.
  3. In a medium-large sauce pan on low heat add nut/seed butter, brown rice syrup (or honey for paleo), coconut oil, and vanilla extract. Stir together for about 2 minutes until warm. Add in dairy-free chocolate chips, cacao powder, and the nut & seed meal. Use a spatula to combine all ingredients well.
  4. Using a medium cookie scoop or rounded tablespoon, drop cookie mixture onto parchment paper. Flatten slightly with the palm of your hand to create thick circle shape. Place baking sheet in freezer for 15 minutes, or in fridge for 30 and allow cookies to set.
  5. Store cookies in fridge, enjoy cold or at room temperature.

Recipes Notes:

Nutrition info approximate, based on 14 servings.

Nutrition Information:

  • Serving Size: 1/18th
  • Calories: 111
  • Sugar: 5
  • Sodium: 17
  • Fat: 7
  • Saturated Fat: 3
  • Unsaturated Fat: 2
  • Trans Fat: 0
  • Carbohydrates: 10
  • Fiber: 2
  • Protein: 2
  • Cholesterol: 0
Category: Dessert Method: food processor Cuisine: American
Keywords: healthy no bake cookies, grain free cookies, chocolate no bake cookies
Author: Ashley @ Fit Mitten Kitchen

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Reader Interactions

Rate this Recipe Cancel reply

  1. Casey the College Celiac says

    11/24/2016 at 1:31 am

    I love how gooey and chewy these look…and not having to bother with the oven is always a plus!

    Reply
    • Ashley says

      12/2/2016 at 8:53 am

      😀 Thanks Casey!

      Reply
  2. Erin @ Erin's Inside Job says

    11/24/2016 at 10:31 am

    Now you need to make some pumpkin seed butter with those seeds. And also make me some cookies.

    Reply
    • Ashley says

      12/2/2016 at 8:53 am

      haha <3 I will totally make you cookies!

      Reply
  3. Chrissa - Physical Kitchness says

    11/25/2016 at 4:46 pm

    GIRRRRRL I know what you mean about the hustle. I feel like EVERY day is like a sprint to get SH*T done! But it will (and obviously has) paid off! Mmmmmm all those healthy fats in this cookie – I might actually have to make some time to create these beauties myself!

    Reply
    • Ashley says

      12/2/2016 at 8:52 am

      Yes it can be a challenge but in the end so rewarding! Thanks Chrissa <3 We're in this together!!

      Reply
  4. Allie @ Miss Allie's Kitchen says

    11/29/2016 at 9:39 pm

    I just love these!!! Pinned and sharing for the cookie swappers in my life!

    Reply
    • Ashley says

      12/2/2016 at 8:48 am

      Thanks so much Allie!

      Reply
  5. Pal says

    3/7/2017 at 12:36 pm

    I can finally comment on your old posts, yay!! Now I forgot all the things I’ve made since then… I do remember making these though and they were the most perfect and delicious snack for our lunches. We both really, really enjoyed them 🙂

    ★★★★★

    Reply
    • Ashley says

      3/7/2017 at 2:55 pm

      Yay! Thanks for coming back and letting me know 😉

      Reply
  6. Mary says

    3/26/2017 at 10:30 pm

    My husband is allergic to pumpkin seeds. Any suggestions for a substitute? Thank you!

    Reply
    • Ashley says

      3/27/2017 at 8:00 am

      Hi there Mary! You could double up the sunflower seeds to 1/2 cup total. Or even sub in 1/4 cup crushed nuts like cashew or walnut pieces. I hope that helps! Let me know how they turn out 🙂

      Reply
  7. Brianna says

    12/27/2017 at 8:55 pm

    These cookies are AMAZING!! They’re so rich and the texture is fantastic…and I don’t feel guilty eating them which is nice. I would highly recommend them. Thanks so much for sharing!!

    Reply
    • Ashley says

      12/27/2017 at 8:58 pm

      Hi Brianna! Thanks so much for your comment and feedback, I really appreciate it 🙂 So glad you enjoyed the cookies!!

      Reply
  8. Mandi says

    1/13/2018 at 9:40 pm

    I may totally be missing it in the recipe, but where/when do you add the coconut flakes? Can’t wait to try these, thank you!

    Reply
    • Ashley says

      1/15/2018 at 8:09 am

      Hi Mandi! All the nuts and seeds get put pulsed together – coconut flakes too 🙂 Hope you enjoy!

      Reply
  9. Lori Morris says

    12/22/2019 at 3:06 pm

    I added walnuts into the mix. this is a very yummy treat.

    ★★★★★

    Reply
    • Ashley says

      12/30/2019 at 2:22 pm

      Glad you liked, Lori! Thanks for your comment and review!

      Reply
  10. judy says

    9/2/2020 at 6:09 pm

    Do you think this recipe would work without the cacao and if so should I decrease the sweetener? Thanks!

    Reply
    • Ashley says

      10/12/2020 at 10:27 am

      I have not tested this recipe without the cacao so I can’t say for sure how it’d turn out without it. I wouldn’t decrease the sweetener because it helps with the flavor.

      Reply

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